I've made this sauce about 5 or six times now over two growing seasons. About 1/3 of those batches had a slight bitter tip to them. I follow the same process, with the same ingredients to the extent possible.
Anyone got any ideas about what could cause this, or more importantly how to prevent it? Anything I could add or leave out to help fight the bitterness without greatly affecting flavor or heat profile?
Any help will be appreciated.
VR,
Harold
1 quart canning jar packed full of rough-chopped fresh jalapenos (Red if available) (If you have fresh cayenne, substitute ½ of the jalapenos and omit the ground cayenne*)
1 quart canning jar paced full of rough-chopped Scorpion pepper
1 large onion
6 tablespoons of ground cayenne
6 cloves garlic
¼ cup lime juice
2 tablespoons Worcestershire sauce
1/3 cup kosher salt (nonIodized)
2 14oz. cans of diced tomatoes
1/4 cup sugar
1 6oz. can pineapple juice
1. Put peppers, onions, and garlic into a large glass jar(s). Cover with white vinegar. Cap and let rest for 24hrs.
2. Drain and retain vinegar to add back during cooking process.
3. Fine chop peppers and onions in food processor.
4. Dump everything except sugar and pineapple juice into a large pot.
5. High heat until mixture is boiling hard. Allow to boil for 10 min. stirring constantly. Add vinegar as needed to maintain the desired consistency.
6. Simmer on low for 30 min stirring often.
7. Throw it all into a food processor and buzz it real good! (You may need to add a little vinegar for desired consistency and taste).
8. Run through a fine strainer to remove pulp and seeds if desired.
9. Add sugar and pineapple juice at this time
10. Bring it back to a low boil (Again, you may need to add a little vinegar for desired consistency and taste).
11. Hot can in sterile, hot, canning jars, boiling water process for 15-20 min, and store as you would any canned food.
Anyone got any ideas about what could cause this, or more importantly how to prevent it? Anything I could add or leave out to help fight the bitterness without greatly affecting flavor or heat profile?
Any help will be appreciated.
VR,
Harold
1 quart canning jar packed full of rough-chopped fresh jalapenos (Red if available) (If you have fresh cayenne, substitute ½ of the jalapenos and omit the ground cayenne*)
1 quart canning jar paced full of rough-chopped Scorpion pepper
1 large onion
6 tablespoons of ground cayenne
6 cloves garlic
¼ cup lime juice
2 tablespoons Worcestershire sauce
1/3 cup kosher salt (nonIodized)
2 14oz. cans of diced tomatoes
1/4 cup sugar
1 6oz. can pineapple juice
1. Put peppers, onions, and garlic into a large glass jar(s). Cover with white vinegar. Cap and let rest for 24hrs.
2. Drain and retain vinegar to add back during cooking process.
3. Fine chop peppers and onions in food processor.
4. Dump everything except sugar and pineapple juice into a large pot.
5. High heat until mixture is boiling hard. Allow to boil for 10 min. stirring constantly. Add vinegar as needed to maintain the desired consistency.
6. Simmer on low for 30 min stirring often.
7. Throw it all into a food processor and buzz it real good! (You may need to add a little vinegar for desired consistency and taste).
8. Run through a fine strainer to remove pulp and seeds if desired.
9. Add sugar and pineapple juice at this time
10. Bring it back to a low boil (Again, you may need to add a little vinegar for desired consistency and taste).
11. Hot can in sterile, hot, canning jars, boiling water process for 15-20 min, and store as you would any canned food.
